Barbecue Secrets

In this episode I talk about building an authentic
Jamaican-style jerk pit for this year's Brewery and the Beast in
Vancouver, where I joined my friends from Johnston's Pork to serve up 14
delicious jerked pork bellies.

A the same event, ninja chef Rob Belcham of Campagnolo restaurant
outdid himself by spit...

Disclaimers: This isn’t a simple recipe
and it involves quite a bit of prep work. The chile butter and mayo
need to be made in advance, so a little planning is necessary.
Stuffing a disc of flavored...

With such a hot summer here in British Columbia, it's not
surprising that there are concerns about eating raw oysters, which
can cause illness when they've got high levels of a naturally
occuring bacterium that thrives in warm waters.

As a gesture of good will to BC's oyster farmers, and a
celbration of the delicious...

Many sport fishermen consider pink salmon to be the least desirable
amongst the five species of BC wild salmon, but I love it, and so
do some of Vancouver’s leading chefs. Not only is pink salmon
delicious and nutritious, it’s a sustainable fishery.

Zinfandel is one of the best wines you can drink with grilled or
barbecued food and California winemaker Ravenswood makes some of
the tastiest, most popular zins around. Ravenswood’s Executive
Chef, Eric Lee, was kind enough to share this rib recipe. This
versatile rub/mop combination also works...